RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Wednesday, January 27, 2016

Paneer Tikka Sandwich

PANEER TIKKA SANDWICH
Ingredients
  • 1 cup finely chopped onions
  • 1/2 cup finely chopped capsicum
  • 1 tsp butter
  • 2 teaspoons red chili powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon haldi powder
  • 1 tbsp olive oil
  • ¼ tsp sugar
  • Salt as needed
  • 2 cups chopped paneer
  • 8-10 bread slices
  • 1 tbsp tomato sauce


Method:
  1. Heat a pan with olive oil. Add chopped onions and fry until the onions turn pink. Now add red chili powder, garam masala powder, haldi powder, sugar. butter and salt. Mix well.




  2. Add chopped paneer and mix. Stir and fry until the spices have mixed well with the paneer. Set aside.
  3. Take a bread slice, spread butter and the fried mixture. Cover it with another bread slice.
  4. Grill and serve hot with ketchup or green chutney.


Tuesday, January 26, 2016

Paneer Lababdar

 PANEER LABABDAR
Ingredients
  • 1.5 cup chopped tomatoes puree
  • 10 to 12 cashews/kaju
  • ½ inch ginger chopped
  • 2 garlic chopped
  • ½ cup water
  • 1 green cardamom
  • 2 cloves
  • 200 grams paneer
  • ½ cup finely chopped onions
  • 1 tej patta /bay leaf
  • 1 or 2 green chilies, slit
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp red chili powder
  • ¼ tsp garam masala powder
  • ¼ cup cream
  • 2 tbsp butter
  • ¼ tsp sugar or add as required
  • 1 or 1.25 cups water
  • salt as required
  • 1 tbsp chopped coriander leaves

 Method
1.    Take 1.5 cups chopped tomatoes and make puree.
2.    10 to 12 cashews grind to paste
3.    Grind cardamom and cloves.
4.    Heat oil in kadai, add tej patta and sauté for a couple of seconds then add finely chopped onions. Sauté and cook till the onions become light golden or golden.
5.    Add 1 or 2 slit green chilies.
6.    Add ginger garlic paste and grind cardamom and clove.
7.    Add tomato puree and simmer this mixture on a low flame.
8.    Add cashew paste to it
9.    Add 2 tbsp butter to it.
10.Add cumin powder, coriander powder, garam masala and red chili powder.
11.Stir and sauté this masala. You will see the masala clumping and gathering around itself.
12.Then add 1 cup water. Stir very well.
13.Stir and allow the gravy to come to a simmer. Then season with salt and sugar.
14.Add paneer cubes
15.Stir and simmer the gravy for about a minute.
16.Lastly add cream.  Switch off the flame & stir very well.
17.Garnish paneer lababdar with chopped coriander leaves and serve hot with roti, naan


Paneer Pakoda

PANEER PAKODA

Ingredients:
  • Paneer - 1/4 kg, wash and slice into small pieces
  • Besan - 1 cup, (chickpea flour)
  • Rice flour - 2 tbsps
  • Corn flour - 1 tbsp
  • Red chili powder - ½ tsp
  • Ginger garlic paste - 1 tsp
  • Ajwain - ½ tsp (carrom seeds)
  • Salt to taste
  • Cooking oil for deep frying

Method:


1.       Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili powder and salt and enough water to make a thick paste.
 
2.       Heat oil for deep frying in a heavy bottomed vessel.
3.       Dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.
4.       Place on a serving plate and serve with tomato ketchup.
 

Saturday, January 16, 2016

Sweet Pongal Recipe

Sweet Pongal Recipe

Sweet Pongal delicious dish prepared on the occasion of Pongal Festival.

INGREDIENTS:
  • Rice - 1 cup
  • Moong dal - ¼ cup
  • Milk - ½ cup
  • Ghee- ½ cup
  • Cashew - ¼ cup
  • Raisins- ¼ cup
  • Cardamoms - 3 to 4
  • Jaggery - 1 ½ cup

METHOD:
  1.  Dry roast moong dal until it starts to change its color.
  2. Add rice to the pot. Wash them.
  3. Add 2 cups water, milk, ghee and cook till soft. You can cook in a cooker or pot
  4. Roast cashew, raisins and cardamom in ghee to golden.
  5. In a separate pan take water and add jaggery to it.
  6. Heat till it forms a syrup consistency.
  7. Strain it through a strainer to remove impurities.
  8. Add the cooked rice & dal mixture to the jaggery syrup.
  9. Stir well by adding warm ghee.
  10. Add golden roasted cashew, raisins and cardamom
  11. Combine by stirring gently. Serve hot 

Friday, January 15, 2016

Dry Fruit Chikki

DRY FRUIT CHIKKI
Ingredients:

  • Almonds sliced ½ cup
  • Pistachios sliced ½ cup
  • Cashewnuts sliced ½ cup
  • Ghee ½ tbsp
  • Sugar ¾ cup
  •  cardamom powder a pinch
  • Saffron (kesar) a few strands

 

Method:

  1. Roast almonds, pistachios and cashewnuts on gas or in microwave it.
  2. Pour ghee into a thick-bottomed pan and add sugar, cardamom powder and saffron strands. Cook till it forms thick syrup and turns light brown in color. Remove from heat. Add roasted nuts, mix and immediately transfer onto the greased pan.
  3. Make marks with knife while slightly warm. When cool, scrape with knife and cut into marked pieces.
  4. Store in an air-tight container.

Revadi (Til Gajak)

TIL REVADI


INGREDIENTS:
  • 1 cup Sesame Seeds
  • 3/4 cup Jaggery
  • 2 tbsp Ghee
  • 1/2 tsp Cardamom Powder
  • 1/2 cup Water


METHOD:
  1. Heat a pan and roast sesame seeds on low heat.
  2. Keep stirring constantly to avoid it from spluttering.
  3. Prepare thick syrup of jaggery by boiling it with 1/2 cup water over low flame.
  4. Take out the roasted sesame from the pan and add it to the syrup.
  5. Take the mixture on hand and press it as shown below.
  6. Keep it in an airtight container.

Thursday, January 14, 2016

Puffed Rice (Kurmure) Ladoos

Puffed Rice (Kurmure) Ladoos
Healthy puffed rice ladoos recipe. These are specially made on occasion of Makar Sankranti. 

Ingredients
  • 1 cup puffed rice (kurmure)
  • 1 tsp ghee
  • ½ cup grated jaggery
  • 2 tbsp sesame seeds

 Method:
  1. Place the puffed rice in a microwave-safe dish and microwave on high for 1 minute. Cool slightly, cover and keep aside, to prevent the puffed rice turning soggy. I had also kept it in sunlight for 1 hour before using it.
  2. Put the ghee in a microwave-safe bowl and microwave on high for 1 minute.
  3. Add the jaggery, mix well and microwave on high for 1 minute.
  4. Remove from the microwave, add the puffed rice and sesame seeds and mix well.
  5. Make round balls of it.
  6. Store in an air-tight container.


Chatpata Aloo

Chatpata Aloo
Ingredients:
  • 1 cup chopped coriander leaves
  • 2 tbsp mint leaves
  • ½ inch ginger, chopped  
  • 3 to 4 medium garlic cloves
  • 1 or 2 green chilies
  • 1 tbsp water for grinding
  • 8-10 small boiled potatoes
  • 1/2 cup fresh grated coconut
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • 1 tsp sesame seeds
  • a pinch of turmeric powder
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • a pinch of asafetida
  • ½ tsp chaat masala powder  
  • ½ tbsp lemon juice
  • 1 tbsp chopped coriander leaves for garnish
  • salt to tatse

Method:


  1. Take coriander leaves, mint leaves, ginger, garlic cloves, and green chilies.
  2. Add water and grind to a smooth fine consistency. Keep it aside.

3. When the potatoes become warm, peel and keep them aside.
4. In small pan heat oil. Add cumin seeds and let them splutter.
5. Then add the potatoes.  Stir and saute for about two minutes on a low flame.
6. Then add sesame seeds. Saute for a minute.
7. Now add red chili powder, coriander powder, garam masala powder and a pinch of asafetida.
8. Mix the spices very well with the rest of the ingredients.
9. Add the above grind mixture. Mix well.
10. Add salt as per taste.
11. Add chaat masala and lemon juice. Mix Well.

12. Add fresh grated coconut. Mix well
13. Garnish with coriander leaves and serve hot starter.
 

Sweet Corn Masala Curry

 SWEET CORN MASALA CURRY

INGREDIENTS: 
  • Sweet corn: 1 cup, boiled  
  • Tomato: ½ cup, skinned
  • Onion: ½ cup, finely chopped
  • Cashew nut paste: 1 tbsp
  • Oil: 1 tbsp
  • Ginger: 1 tsp  
  • Garlic: 1 tsp  
  • Cumin seeds: 1 tsp
  • Asafetida : ¼ tsp
  • Red chili powder: 1 tsp
  • Turmeric powder: ½ tsp
  • Garam masala: ½ tsp
  • Salt to taste
METHOD:
1.       Remove skin of tomato, blanch the tomato in boiling water for a minute and then let it cool. Peel off the skin once cooled.
2.       In a non-stick pan heat oil. Once the oil is hot add cumin seeds and pinch of asafetida. 
 
3.       Now add grated ginger and garlic and cook for a minute.  
4.       Add in the chopped onions and saute till they becomes translucent.
5.       Then add tomato and saute until it form nice gravy.
6.       Add all spices: turmeric powder, red chili powder and garam masala.
7.       Season it with salt as per taste and mix well all the ingredients.
8.       Cook for 5 minutes on low flame until the gravy starts oozing out oil.
9.       Add boiled sweet corn and mix well. Cook for another 2-3 minutes.
10.   Lastly add cashew nut paste and mix well the curry.
11.   Sweet corn masala curry is ready. Serve hot with roti.